Poached Pears In White Wine And Ginger Sauce
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup sugar, plus 1 tablespoon
- ½cup water
- 1cup dry white wine
- 1teaspoon lemon rind, coarsely chopped
- 2tablespoons fresh ginger, cut in fine julienne strips
- 4pears, preferably Bosc, peeled
- 3tablespoons Grand Marnier
- 1cup whipped cream
Nutritional analysis per serving (4 servings)
426 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 85 grams carbohydrates; 6 grams dietary fiber; 73 grams sugars; 1 gram protein; 8 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a saucepan, combine 1 cup sugar, water, white wine, lemon rind and ginger. Bring to boil, stirring to dissolve sugar.
- Step 2
Add pears. Poach until tender, 15 to 20 minutes.
- Step 3
Cool pears in poaching liquid. When cooled, set pears aside. Bring poaching liquid to boil and reduce to approximately Z cup. Remove ginger and reserve. Discard lemon rind.
- Step 4
Add 2 tablespoons Grand Marnier and blend.
- Step 5
Sweeten whipped cream with 1 tablespoon sugar and 1 tablespoon Grand Marnier.
- Step 6
Place pears on four serving plates. Pour sauce over and sprinkle with reserved ginger. Serve with whipped cream mixture.
- Chopped pistachio nuts can be sprinkled over pears. Crisp cookies make a nice accompaniment.
Private Notes
Comments
Reduced to a Z Cup?
I've got an organic heirloom pear tree in Maine and this is the very first year in the 10 years I've lived here that it has ever borne any fruit. They resemble bosc in texture but are tiny in size which will make it difficult to skin them. I'm wondering if your recipe might work leaving the skins on?
Add 5-6 peppercorns to poaching liquid.
Reduced to a Z Cup?
I've got an organic heirloom pear tree in Maine and this is the very first year in the 10 years I've lived here that it has ever borne any fruit. They resemble bosc in texture but are tiny in size which will make it difficult to skin them. I'm wondering if your recipe might work leaving the skins on?
Perhaps too late, but I believe what you have are Seckel pears. They are hard to core but can be peeled and preserved in various syrups. Madeleine Kamman also has an excellent recipe for them in "When French Women Cook."
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